Elegant, fresh, and inspired by the flavors of the Italian Riviera, Portofino-Style Pizza is a gourmet twist on traditional pizza that captures the coastal charm of northern Italy. Named after the picturesque seaside town of Portofino, this pizza is typically topped with creamy pesto sauce, mozzarella cheese, cherry tomatoes, and sometimes shrimp or smoked salmon, offering a lighter, more refined flavor profile than your average slice.
Ingredients
For the Pizza Dough:
| Warm water (40-45°C) | 1 cup (240 ml) |
|---|---|
| Active dry yeast | 2 ¼ teaspoons (1 packet) |
| Granulated sugar | 1 teaspoon |
| All-purpose flour | 2 ½ - 3 cups (300-360g) |
| Olive oil | 2 tablespoons + more for greasing |
| Salt | 1 teaspoon |
| Pesto Genovese (Basil Pesto): | 3-4 tablespoons |
|---|---|
| Mozzarella cheese, shredded | 1 ½ - 2 cups (170-225g) |
| Cooked Shrimp, medium | ½ - ¾ cup (100-150g) |
| Cherry Tomatoes | 1 cup, halved |
| Black Olives (e.g., Kalamata, Nicoise) | ¼ cup, pitted and sliced |
| Fresh Parsley, chopped | 2 tablespoons |
| Fresh Basil leaves | A few for garnish |
| Extra Virgin Olive Oil | For drizzling |
| Pinch of Red Pepper Flakes (optional) | Pinch |
Cooking Steps
Prepare the Pizza Dough (Allow at least 1-2 hours for rising)
- In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
- Add the olive oil and salt to the yeast mixture.
- Gradually add the all-purpose flour, starting with 2 ½ cups, mixing with a wooden spoon or a stand mixer with a dough hook. Continue adding flour, a little at a time, until a soft, slightly sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead for 5 minutes on medium speed.
- Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Prepare Toppings & Preheat Oven
- While the dough is rising, prepare your toppings. Make or get your pesto. If using raw shrimp, quickly sauté them in a little olive oil until just cooked through. Halve the cherry tomatoes and slice the black olives.
- Preheat your oven to its highest setting, ideally 475-500°F (245-260°C), with a pizza stone or baking steel inside if you have one. Allow it to preheat for at least 30 minutes to an hour for best results.
Assemble and Bake the Pizza
- Once the dough has risen, gently punch it down. Lightly flour your work surface and stretch or roll the dough into a 12-14 inch circle or your desired shape.
- Carefully transfer the dough to a lightly floured pizza peel (if using a pizza stone) or directly onto a lightly oiled baking sheet.
- Evenly spread the pesto over the pizza crust, leaving a small border for the edge.
- Sprinkle about two-thirds of the shredded mozzarella cheese over the pesto.
- Arrange the cooked shrimp, halved cherry tomatoes, and sliced black olives evenly over the cheese.
- Sprinkle with the remaining mozzarella cheese and a pinch of red pepper flakes (if using).
- Carefully slide the pizza onto the preheated pizza stone/baking steel, or place the baking sheet in the oven.
- Bake for 10-15 minutes, or until the crust is golden brown and crispy, the cheese is melted and bubbly, and the toppings are heated through. Baking time will vary based on your oven and crust thickness.
Finish and Serve
- Once baked, carefully remove the pizza from the oven.
- Garnish immediately with fresh chopped parsley and fresh basil leaves.
- Drizzle a little extra virgin olive oil over the top for a final flourish.
- Slice and serve hot.
Extra Tips for Perfect Portofino Pizza
- Freshness is Key: With simple pizzas like this, the quality of your ingredients really shines through. Use good quality olive oil, fresh basil for the pesto, and fresh produce.
- Don't Overload: Mediterranean pizzas are often less heavily topped than American styles. This allows each ingredient's flavor to come through.
- Pesto Variations: While basil pesto is classic, you could experiment with a sun-dried tomato pesto or even a roasted garlic pesto for a different twist.
- Seafood Choices: In addition to shrimp, small mussels (if available and suitable), calamari rings, or even flaked cooked fish (like tuna, though less common on this style) could be considered, ensuring they are halal.
- High Heat: A very hot oven is crucial for a crispy crust and perfectly melted cheese.
Nutritional Value
(per slice, based on 8 slices, varies greatly with toppings)
| Calories | 280-380 kcal |
|---|---|
| Protein | 15-25 grams |
| Fat | 12-20 grams |
| Carbohydrates | 25-35 grams |
| Fiber | 2-4 grams |
Benefits
- ✅ Heart-Healthy Ingredients: Pesto made with fresh basil, olive oil, and pine nuts provides healthy fats and antioxidants.
- ✅ Light and Nutritious: Compared to heavy meat-based pizzas, this style is lighter and perfect for a Mediterranean diet.
- ✅ Rich in Omega-3s: Optional toppings like smoked salmon or shrimp add a healthy dose of omega-3 fatty acids.
- ✅ Bursting with Fresh Flavor: Ingredients like cherry tomatoes, arugula, and lemon zest keep it refreshing and balanced.
- ✅ Elegant Presentation: Ideal for dinner parties or special occasions when you want a pizza that looks as good as it tastes.
Discover more Italian gourmet pizzas, coastal-inspired recipes, and Mediterranean diet-friendly meals on our site. Don’t forget to bookmark your favorite recipes and bring a touch of Portofino to your kitchen today!